Take advantage of fresh raspberries in season right now!
Camille Beckstrand shares a no-bake, eclair cake.
1 (16 oz) package chocolate graham crackers
2 (3.4 oz) boxes instant chocolate pudding
3½ cups milk (I used skim)
1 (8 oz) tub Cool Whip, thawed
2 cups fresh raspberries
Chocolate Frosting:
¼ cup butter, melted
3 tablespoons unsweetened cocoa powder
1½ cups powdered sugar
3 tablespoons milk
Mix pudding and milk together in a bowl. Blend for about 2 minutes and then add in Cool Whip.
Spray a 9×13″ baking pan with non-stick cooking spray. Place a layer of chocolate graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple graham crackers into smaller pieces to make it fit). Top the graham crackers with ½ of the pudding mixture and then top with 1 cup of raspberries.
Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers, then spread the frosting on the graham crackers.
Chill overnight (or at least for 6 hours).
For my raspberries, I cut them into smaller pieces so that they would spread on the pudding easier.
You could also use frozen raspberries, just make sure they are completely thawed.
Find more recipes at www.sixsistersstuff.com.
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